Description
Easy, homemade, mini stuffed bagel balls filled with cream cheese! You can bake them in the oven or make them in the air fryer!
Yield: 4servings | Serving Size: 2bagel balls
Ingredients
1cupunbleached all purpose flour, whole wheat or gluten-free mix*, (5 oz in weight)
2teaspoonsbaking powder, make sure it’s not expired or it won’t rise
3/4teaspoonkosher salt, diamond crystal, use less if using table salt or mortons
1cupnon-fat Greek yogurt, not regular yogurt, it will be too sticky (I recommend Stonyfield)
4tablespoons4 ounces, or half package 1/3 less fat cream cheese, cut into 8 cubes
1egg white, beaten (whole egg works fine too)
optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes
Instructions
Oven Method:
- Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
- In a medium bowl combine the flour, baking powder and salt and whisk well.
- Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
Divide dough into 8 equal balls. Flatten each ball into circles, then place 1/2 tablespoon cream cheese on each. Cover the dough well and roll into a ball. Repeat with the remaining dough.
Top with egg wash and sprinkle with seasoning of your choice if desired.
- Bake on the top rack of the oven for 25 minutes. Let cool at least 10 minutes before eating.
Air Fryer Method:
Spray the basket to avoid sticking.
- Preheat the air fryer 325F. Transfer in batches without overcrowding and bake 11 to 12 minutes, or until golden.
- No need to turn. Let cool at least 10 minutes before eating.
Last Step:
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